* Exported from MasterCook *
All American Beer Bread
Recipe By :More Bread Machine Bounty
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Daily Bread Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- 1 Small Loaf: -- (Large Loaf):
3/4 cups Beer -- (1 C + 2 Tbsp)
Dark Or Regular
2 Tsp Butter Or Margarine -- (1 Tbl)
1 1/3 cups Whole wheat flour -- (2 1/4 C)
2/3 cups Bread flour -- (1 C)
1 Tbsp Honey -- Or
Molasses -- (2 Tbl)
1/2 Tsp Salt -- (3/4 Tsp)
1 1/2 Tsp Yeast -- (2 Tsp)
Place all ingredients in machine and push start!
Adapted from More Bread Machine Bounty.
From Reggie Dwork
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* Exported from MasterCook *
Apple Bread #5
Recipe By :EHarbison@aol.com www.ElizabethHarbison.com
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cups apple juice
1 tablespoon butter or margarine
1 3/4 cups bread flour
1 cups old-fashioned rolled oats
2 tablespoons oat bran
1 teaspoon salt
1 1/2 teaspoons cinnamon
2 tablespoons brown sugar
2 teaspoons granulated sugar
1 medium apple -- cored, peeled and
chopped
-- (about 1/2 c)
3 teaspoons yeast -- scant
Here's an apple bread. Caveat: It's a variation on an Apple Walnut bread
from my May 2001 book, but I haven't tested it this way yet.
Add the ingredients to your bread machine, except the raisins and walnuts
(and apple pieces, if you choose), according to the manufacturer's
instructions.
Add the raisins and walnuts at the indicator beep or up to 5 minutes before
the end of the final knead. Alternatively, you may choose to add
everything at the beginning and let it be kneaded smoothly into the bread.
Bake on a sweet, regular/white, light, or rapid cycle
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* Exported from MasterCook *
Apricot-Pistachio Biscotti
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Food Processor
Miscellaneous & Tips Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine in food processor and pulse to
combine:
1 1/4 cups. all-purpose flour
1/2 cups. whole wheat flour
1 cups. sugar
1/2 tsp. baking powder
1/4 tsp. salt
Add and pulse till like coarse meal:
5 tablespoons. cold unsalted butter -- cut in pieces
3/4 tsp. vanilla
Add and pulse to blend:
2 eggs -- lightly beaten
Add and pulse to blend:
2/3 cups. chopped dried apricots
1 cups. roasted -- unsalted pistachios
Heat oven to 350 F. Grease two baking sheets.
Turn out onto lightly floured board and knead to form dough. Divide in half and form into two 12 inch long rolls, 2 inches wide on baking sheets. Sprinkle with sugar. Bake 25 minutes. Cool 10 minutes, then slice diagonally into 1 inch wide slices. Turn slices cut side up and return to oven for 7 minutes.
From Epwerth15@aol.com
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* Exported from MasterCook *
Bagels, Part 1
Recipe By :Rose Levy Beranbaum
Serving Size : 1 Preparation Time :0:00
Categories : Bagels Bread-Bakers Mailing List
Breads Hand Made
Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast
-- (not rapid-rise)
-- or 0.6-ounce package (about 2 1/2
teaspoons) fresh yeast
2 tablespoons granulated sugar
2 1/4 cups warm water
-- (about 100 degrees)
3 tablespoons solid vegetable shortening
-- such as Crisco
1 teaspoon freshly ground black pepper
6 cups high-gluten bread flour
-- or regular bread flour
-- plus additional for the work surface
1 tablespoon salt
4 teaspoons oil
-- or melted unsalted butter
Nonstick vegetable spray
Cornmeal
---
Optional toppings:
Poppy sesame or caraway seeds
kosher or sea salt
minced onions sauteed in vegetable oil
dried garlic chips
---
For boiling:
1/4 cup granulated sugar
-- or 2 tablespoons barley malt -- *
1 teaspoon baking soda
---
For glazing:
2 large egg whites
1/4 cup cold water -- plus
1 teaspoon cold water
Place the yeast in a large bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until it is covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) Add the remaining sugar and water and the shortening and pepper and mix gently.
Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour.
Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days).
At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 F. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings.
Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda.
Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round
ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5.)
Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel.
To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings.
To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool.
Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. (May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature.)Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour.
Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days).
At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 degrees. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings.
Continued in "Bagels, Part 2" see recipe
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NOTES : \My secret for the beautiful golden color on the outside of bagels is to add some baking soda to the water in which they boil. If you've never made bagels, be prepared to spend some time shaping the dough, or just prepare your family for the fact that these bagels will taste great even if they're not perfectly formed on your first attempt.
* Exported from MasterCook *
Bagels, Part 2
Recipe By :Rose Levy Beranbaum
Serving Size : 1 Preparation Time :0:00
Categories : Bagels Bread-Bakers Mailing List
Breads Hand Made
Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Continued from Bagels, Part 1
Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda.
Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5.)
Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel.
To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings.
To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool.
Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. (May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature.)
* Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores and by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com).
Per bagel: 376 calories, 11 gm protein, 67 gm carbohydrates, 7 gm fat, 4 mg cholesterol, 2 gm saturated fat, 824 mg sodium, 2 gm dietary fiber
Yield: Makes ten 4-inch bagels
Source: These bagels are adapted from a recipe by Lauren Groveman in "Baking With Julia" (William Morrow, 1996).
From "Joni Repasch"
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* Exported from MasterCook *
Baking Gluten Free Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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*****
Since only flours containing no gliadin and prolamin can be used to make bread for people with celiac disease or dermatitis herpetiformis, a substitute for gluten must be used to make the dough rise. An excellent substitute for gluten is xanthan gum, a natural product made from Xanthomonas campestris. This micro-organism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health-food store.
From Bread Machine Baking for Better Health
From Reggie Dwork
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* Exported from MasterCook *
Barbara's Mystery Banana Muffins
Recipe By :John Nemerovski
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
---
1/4 cup poppy seeds
---
1 stick unsalted butter
1/2 cup sugar
---
2 eggs
---
1 1/2 cups ripe bananas
---
grated lemon rind -- optional
1. Preheat your oven to 375 F. Organize all the room temperature ingredients and supplies.
2. Insert the 12 muffin wrappers into your muffin tin.
3. In a medium bowl, "lift and sift" together: 1 1/2 C "loose and level" organic unbleached white flour, 1T level baking powder, 1/2 t level baking soda, and 1/4 t salt.
4. Pour in 1/4 C poppy seeds, then "lift and sift" them into the flour mixture.
5. In a large bowl, cream 1 stick unsalted butter with 1/2 C sugar.
6. In a separate small bowl, beat 2 eggs.
7. In yet another small bowl mash 1 1/2 C very ripe bananas.
8. Combine the beaten eggs and mashed bananas in with the creamed butter + sugar, all in the largest bowl.
9. (Optional: if you like the taste of grated lemon peel, grate some lemon peel into the wet ingredients now.)
10. GENTLY stir and fold the dry flour mixture into the wet mixture, one third at a time. Do NOT overmix, please!
11. Scoop and drop 1/4 C measures of batter into your muffin wrappers.
12. Bake for 15 minutes at 375 F, until a "toothpick test" is clean.
13. Cool your baked muffins on a wire rack, still in the tin, for 15-30 minutes (good luck!), then eat right away or remove from tin and cool on the rack for two hours.
14. Place the muffins in clear view, so people will eat them very soon and demand you bake more immediately.
UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, egg beater, towels, plastic wrap, baking sheet, cutting board, cooling rack, timer, scraper, sponge, scrub pad, pastry brush, thermometer, oven mitts, knife.
INGREDIENTS: butter, eggs, bananas, organic unbleached white flour, sugar, baking powder, baking soda, salt, mashed bananas, lemon peel.
HELPFUL HINTS:
BAKING (Too long makes muffins dry; watch the tops brown)
DOUGH (Too sticky is better than too stiff)
EATING (Too soon after baking gives you indigestion)
MIXING and STIRRING (You don't need much with muffin batter)
BUTTER (Too much is better than too little)
PRE-HEATING (Too long or hot is better than too short or cool)
SALT (Too little is better than too much)
TEFLON MUFFIN TIN (Buy one! Heavy is better than light)
SUGAR (Too little is better than too much)
MILK (Room temperature is best with this recipe)
TEMPERATURES (You want everything to be room temp)
John Nemerovski
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* Exported from MasterCook *
Basic Formula For A One-Pound Loaf
Recipe By :Brad Scot www.vrg.org
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup liquid -- *
1 Tablespoon sweetener
1/2 teaspoon salt
3 cups flour -- **
1 1/2 teaspoons active dry yeast
(Serves 12)
This simple recipe can easily be modified to suit your taste.
* (water, soy milk, or apple juice for example)
** (a combination of any two or more white, oat, rye, or whole wheat
bread flour)
Total Calories Per Serving: 107
Fat: less than 1 gram
Most machines have you place the liquids in the breadpan first, then add the dry ingredients on top, ending with the yeast, but since some have you do it in
the opposite order, check the manufacturer's instructions. If you're so inclined, freshly ground flour can make a big difference in the flavor.
The following are some of my personal favorite recipes. Follow the instructions for your breadmaker. I eat the bread as is, fresh from the breadmaker.
From "Ellen C."
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NOTES : The Vegetarian Resource Group had this "formula" at their website. I thought it might be useful for those wanting to design their own breads.
---
My basic formula for a one pound loaf calls for 2 cups of flour, 1 teaspoon yeast, 3/4 teaspoon salt, 3/4 cup liquid, 1 TB honey, 1 TB oil or butter.
I generally add 2 T gluten and 2 teaspoons dough enhancer as well as I make 80% whole wheat and 20% white. ["Bev Carney" ]
* Exported from MasterCook *
Beer Batter Bread
Recipe By :FF List (Sandy Lemons)
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Daily Bread Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups self-rising flour
3 Tablespoons sugar
12 Ounces beer -- room temp
Mix all together and pour into a regular bread pan..Bake 350F about 30 minutes or until lighly browned on top....Remove when cool enough to handle and place on rack.
Now..seems to me that you can add some cooked well drained veggies to this..I have used herbs and sun dried tomatoes in this bread..I don't see why you couldn't use some dried bell pepper flakes or onions..or even some sauted and well drained zukes or carrots or frozen corn...I would not, however use anything like sweet potato, carrot or pumpkin puree as it is a moist heavy bread to begin with...
Did you omit salt for a reason or does the beer give the flavor without any salt?
You omit the salt because self rising flour already has it in it..Don't know where you live, but self rising flour should be available in all parts of the country..it's very common here in the SouthWest.
Could you reduce the amount of beer to add more wetter type veggies?
I personally would not leave out any of the beer..I think it needs it to rise and give the wonderful sourdough-like flavor.
Does this bread rise?
Yes, rises like a biscuit. I often use (we eat a lot of this stuff Grin>..a pie pan to get a round loaf similar to Irish Soda Bread
When I buy sun-dried tomatoes they are whole tomatoes dried. How do you get them in small pieces without rehydrating?
I use a pair of kitchen shears to cut the leathery little tomatoes into smaller pieces..about the size of a chocolate chip. ..see where my mind goes? You might need to spray a tiny bit of Pam on the blades if the tomatoes start gumming up your sissors. We personally like the little tart chewy pieces of tomato in the bread. I would think you could rehydrate them partially and drain well if you don't want such a strong flavor.
What herbs have you put in this bread?
Generally I use some basil and oregano, if I'm using tomatoes..for just plain herb bread, I add some chives and/or sage too..Any of the savory blends such as Italian or Fines Herbs would be good, too.
From Reggie Dwork
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* Exported from MasterCook *
Belfast Baps Or Soda Farls - Irish
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Daily Bread Mailing List
Hand Made International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups warm water
1 pinch salt
-- (actually it would be better with 1
tbsp)
1 pinch sugar
2 tablespoons active dry yeast
6 1/2 cups bread flour -- (6 1/2 to 7)
rice flour
Place warm water in bowl. Water should be just warm to touch, about 90-100
degrees. Add salt, sugar and yeast. Stir to dissolve the yeast. Let sit about 5
minutes. Add 3 cups of flour and beat until smooth. Gradually add the remaining
flour, until dough pulls away from sides of bowl. Knead with a dough hook or by
hand, until dough is smooth and elastic. Place in oiled bowl and cover with
plastic wrap. Let rise until doubled, about 1 1/2 hours. Punch down and divide
into four equal pieces. Form each piece into a ball, using rice flour on the
board. Place close together on a baking sheet, be sure top is covered with rice
flour. Let rise again for about 45 minutes. Bake in a preheated oven at 400
degrees for 30 minutes. Convection baking works well on this bread if you have
that option (bake at 375 degrees in that case). Turn the broiler on during the
last 5 minutes. But don't walk away! Watch carefully. The top should be a deep
brown. Set to cool on rack and listen to the crackle!
Soda Farls are seen throughout Ireland, in all bakeries and supermarkets. They
are a very simple bread, quick and easy to make. So when you're looking for
something different to accompany a meal, try this recipe. What really makes them
special is the butter for frying. It imparts a wonderful flavor and aroma. On
the farms in the past, farls were baked directly over the fire on a round iron
griddle, which hung from hardware at exactly the right level for the correct
temperature. Split them and serve them hot with butter or jam.
From "Sue & Sam"
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NOTES : An excellent bread that is just a little different - It is chewy and delicious and very much worth the little effort eivolved in baking it.
* Exported from MasterCook *
Bernie's "Oh-Oh" Biscuits
Recipe By :John Nemerovski
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached white flour
1 tablespoon sugar
1 teaspoon salt
4 teaspoons baking powder
---
4 tablespoons olive oil
---
3/4 cup milk
1. Preheat your oven to 450 F. Organize all your room temperature ingredients and supplies.
2. Do not oil your heavy duty nonstick baking sheet.
3. In a medium-large bowl, "lift and sift" together: 2 C "loose and level" organic unbleached white flour, 1T sugar, 1 t salt, and 4t level baking powder.
4. Pour 4 T (or 1/4 C) olive oil all over the flour mixture, then stir the oil into your flour mix with a fork for maximum 30 seconds.
5. "Pinch and fluff" the oily flour mixture with your fingers for a minute, until you have lots of little, light floury balls. Stop worrying. It's supposed to look and feel like that!
6. Pour 3/4 C milk all over the flour/oil mixture, then gently stir the milk into your mixture for 10 strokes. If the batter is wet and gooey, stir in a few extra handfuls of flour (maximum: 1/4 C). If the batter is dry and floury, stir in a few more tablespoons of milk (maximum: 1/4 C). Your batter dough is supposed to be wet!
7. Gather and scrape your wet dough onto a floured counter, then sprinkle the dough with an additional half handful of flour. Gently "pull-knead" the mass into a roundish shape, dusting the counter and dough with flour as needed.
8. Pat the shaggy dough into a 1/2" thick rough circle. Cut into rounds up to 3" across (or pull off or spoon off roundish blobs), then place the sticky pre-biscuits onto your heavy nonstick baking sheet. Think: QUICK, GENTLE, and STICKY-WET.
9. Place the full baking sheet into your oven. Bake at 450 F for 8 minutes, or until the bottoms of the biscuits are light to medium brown. It's better to underbake them. After a few times you will be able to know when they are just right.
10. Cool your baked biscuits on a wire rack, if you don't eat them immediately.
11. Let the biscuits cool for two hours. Store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more.
Bernie says: "The moister the dough, the lighter the biscuit. Your dough should be as wet as possible and still hold its shape. The most tender biscuits are handled and kneaded just enough to mix your dry ingredients with the fat and the liquid, perhaps 5 to 10 quick kneads in all. The lightest biscuits are dropped from a spoon; the heaviest are pressed and cut."
Thanks, Bernie!
UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, towels, baking sheet, cooling rack, timer, scraper, sponge, scrub pad, thermometer, oven mitts, forks.
INGREDIENTS: olive oil (or Crisco), milk, organic unbleached white flour, sugar, baking powder, salt.
HELPFUL HINTS:
BAKING (Too long makes biscuits dry; watch for brown bottoms)
DOUGH (Too sticky is better than too stiff)
EATING (Too soon after baking gives you indigestion)
KNEADING (You don't need much at all with biscuit batter)
OIL/CRISCO (Too much is better than too little)
PRE-HEATING (Too long or hot is better than too short or cool)
SALT (Too little is better than too much)
TEFLON BAKING SHEET (Buy one! Heavy is better than light)
SUGAR (Too little is better than too much)
MILK (Room temperature is best with this recipe)
TEMPERATURES (You want everything to be room temp)
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* Exported from MasterCook *
Brother Juniper's Country Buttermilk Whole Wheat Bread
Recipe By :Brother Juniper's Bakery
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached all-purpose flour
-- (preferably King Arthur)
2 cups bread flour
-- (preferably KA)
2 cups whole wheat flour
-- (preferably KA)
1 tablespoon sea salt
1/4 cup wheat bran
1/4 cup sunflower seeds
2 tablespoons ground flax seeds
3 tablespoons Lora Brody's dough enhancer
1/4 cup coarse ground corn meal
1 tablespoon instant yeast
-- (I use Fermipan)
2 cups lukewarm water
-- (with 3 tablespoons honey dissolved in
it)
1 cup buttermilk -- at room temperature
Topping:
1 egg
1 cup water
Poppy or sesame seeds (optional)
A Tarheel Baker's Variation on Brother Juniper's Country Buttermilk Whole
Wheat Bread
Some years ago, I purchased Lee Bailey's California Wine Country Cooking
cookbook. In it, I found a recipe from Brother Juniper's Bakery in
Forestville, California. It is called Country Buttermilk Whole Wheat Bread
and I have been making it "forever." Recently, I decided to add some
ingredients to it and this is what I came up with. It makes wonderful toast.
***
Combine all dry ingredients in a large mixing bowl. Mix honey water and buttermilk. Add to the dry ingredients, mixing well with a wooden spoon. Turn out on a floured surface and knead for 8 to 10 minutes until it feels right. Form the dough into a ball, place it in a lightly oiled (I use canola) bowl, covered loosely with plastic wrap, and allow to rise at room temperature for about l-1/2 hours or until doubled. Punch it down and allow it to rise for another hour. Preheat your oven to 350F. Form the dough into two balls and then into loaves. Place the loaves in lightly oiled loaf pans and allow to rise, lightly covered with plastic wrap, until the dough crests above the pans, about 30 minutes. Whisk the egg with the water, then brush the tops of the loaves. Sprinkle on poppy or sesame seeds, if desired, and gently push them into the dough.
Bake for about 45 minutes until golden and the internal temperaturer (taken with an instant thermometer) has reached 185 to 190F. Allow to cool at least 45 minutes before slicing.
Makes two loaves.
Note: With all the "good stuff" in this bread, it is imperative that you use Lora's Dough Enhancer (or a similar product - if you can find one).
From TheGuamTarheels@webtv.net (The Ol' Tarheel)
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* Exported from MasterCook *
Brown-And-Serve Honey Brioche
Recipe By :BH&G
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Daily Bread Mailing List Hand Made
International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Active Dry Yeast
1/4 cups Warm Water -- (110-115 Deg F)
1/2 cups Butter Or Margarine
1/4 cups Honey
1/2 Tsp Salt
4 cups All-Purpose Flour
1/3 cups Milk -- Note 1
3 Eggs
1 Tbsp Poppy Seeds
Milk
A rich French yeast bread that's shaped like a fat bun with a topknot. Serve them with other rolls like Whole Wheat Butterhorns.
Soften yeast in warm water. In a large mixing bowl beat together butter or margarine, honey, and salt. Add 1 cup of the flour and 1/3 cup milk. Stir until well combined. Beat in eggs. Add softened yeast; beat well. Stir in remaining flour and poppy seed until smooth. Transfer to a greased bowl. Cover and let rise in a warm place until double (about 2 hours). Refrigerate for 4 hours or overnight. Punch down dough. Turn out onto a lightly floured surface; divide into quarters. Set one portion aside. Divide each of the remaining portions into 6 pieces, making a total of 18. With lightly floured hands, form each piece into a ball, tucking under edges. Place each ball in a greased muffin cup. Divide reserved dough into 18 pieces; shape into balls. With a floured finger, make an indentation in each large ball in the muffin cups. Press a small ball into each indentation. Cover and let rise until nearly double (30 to 40 minutes). Bake in a 325 degree F oven for 10 to 12 minutes. Do not brown. Remove from pans and cool. Transfer to freezer bags. Seal, label, and freeze up to 1 month. To serve, partially uncover rolls. Let stand at room temperature for 15 minutes. Uncover completely; place on a greased baking sheet. Brush with a little milk. Bake in a 375 degree F oven for 10 to 12 minutes or until brown. Cool.
Makes 18 rolls.
Nutrition facts per serving: 174 calories, 7 g total fat, 4 g saturated fat, 50 mg cholesterol, 134 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein, 7% vitamin A, 0% vitamin C, 2% calcium, 8% iron.
From Reggie Dwork
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* Exported from MasterCook *
Cannoli
Recipe By :McCall's Introduction to Italian Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling
3 pounds ricotta cheese
10 1/2 cups confectioners' sugar
1/4 cup semi-sweet-chocolate
1 pieces or grated sweet
chocolate
2 tablespoons chopped citron
10 candied cherries -- finely chopped
1/2 teaspoon cinnamon
Cannoli Shells
3 cups sifted all-purpose flour
1 tablespoon sugar
1/4 teaspoon cinnamon
3/4 cup Port
Salad oil or shortening for
deep-frying
1 egg yolk -- slightly beaten
Chopped pistachio nuts -- (optional)
Confectioners' sugar
1. Make Filling: In a large bowl, with portable electric mixer, beat ricotta cheese one minute. Add 2.5 cups confectioners' sugar, and beat until
light and creamy-about 1 minute.
2. Add chocolate, citron, cherries, cinnamon; beat at low speed until
well blended. Refrigerate, covered, until well chilled-at least 2 hours.
Meanwhile, make Cannoli Shells.
3. Sift flour with sugar and cinnamon onto a board. Make a well in
center, and fill with Port. With a fork, gradually blend flour into Port.
When dough is stiff enough to handle, knead about 15 minutes, or until
dough is smooth and stiff (if too moist and sticky, knead in a little more
sifted flour).
4. Refrigerate dough, covered, 2 hours.
5. In deep-fat fryer, electric skillet, or heavy saucepan, slowly heat
salad oil (3 to 4 inches deep), to 400 F on deep-frying thermometer.
6. Meanwhile, on lightly floured surface, roll one third of dough to
paper thinness, making a 16-inch round. Cut into eight 5-inch circles.
Wrap a circle loosely around a 6-inch-long cannoli form or dowel, 1 inch
in diameter; seal with egg yolk.
7. Gently drop dough-covered forms, two at a time, into hot oil, and
fry 1 minute, or until browned on all sides (turn, if necessary). With
tongs or slotted utensil, lift out of oil, and drain on paper towels. Care-
fully remove forms. Continue until all dough is used.
8. Just before serving, with teaspoon or small spatula, fill shells with
ricotta mixture. Garnish ends with chopped pistachios; sprinkle tops with
confectioners' sugar.
Makes 24.
Note: Cannoli Shells can be made a day or two ahead and stored, covered, at room temperature, then filled about 1 hour before serving.
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NOTES : Here's a recipe from the McCall's Introduction to Italian COoking. I have found their recipes to be wonderful. This one contains port wine.
* Exported from MasterCook *
Cheese Stuffed Pizza Tips
Recipe By :Blanche007@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Pizza and Calzones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Try some Fontina cut in cubes. Next, instead of rolling the crust, divide the dough in 2 pieces and roll each out into a circle. Place the bottom circle on a parchment lined rimmed pan (rimmed is important since some cheese may well leak out) or use one circle of dough to line a 10" spring form pan. Scatter the cheese over the top and moisten the edges of the circle with water or milk. Top with the other circle of dough and pinch the edges together. Brush with olive oil and allow to rise until puffy, then bake in a 425 preheated oven for about 20 minutes or until golden brown. You cna add sauteed vegetable in with the cheese if you wish.
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* Exported from MasterCook *
Cherry-Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups. sugar
1 pkg. Cream cheese -- (8oz)
1 cups. butter
1 tsp. almond extract
Cream together & add -- one at a time,
beating well:
4 large eggs
Combine & Gradually add:
2 c.all purpose flour
1 1/2 tsp. baking powder
Combine & stir in:
1/4 cups. flour
2 cups. maraschino cherries
1/2 cups. ground almonds
Pour into 2 greased 9 x 5" pans
Bake at 325F. for 1 to 1 1/2 hours
Mix 1/2 c. icing sugar with a little milk to form a glaze if desired.
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NOTES : This is my favourite bread to make for Christmas.....or an other time of year :) I hope you enjoy it
* Exported from MasterCook *
Chimenea Baking 2000
Recipe By :www.betterbaking.com/
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Daily Bread Mailing List
Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
If you're like me, you enjoy the taste of baked goods which have been exposed to a wood fire. Perhaps you've been pining for a wood burning oven. A chimenea might fill the bill. I often bake bread on my barbecue (see our Breads on the grill feature) and I've been intrigued by the baking potential of the chimenea. A chimenea is an outdoor, free standing, wood burning fireplace made of clay. Most are made in Mexico and the design is based on that of a Mayan bread oven. Chimeneas may be purchased from home and garden centers. (Tom Whitcher of Sheridan Nurseries installed a (new larger) chimenea for us recently and he was along for the latest baking adventure)).
Please note that some dealers suggest that chimeneas not be used for cooking. However, a well made, well prepared chimenea is quite suitable for baking and many dealers sell grills and other cooking accessories. Most chimeneas must be tempered with several small fires before they are ready for normal use. Look for a hefty cast iron grill to use as a base inside. Avoid flimsy BBQ grills. Asa baking vessel, choose a seasoned cast iron skillet large enough for a good flatbread or several rolls. Follow directions carefully to properly season a new skillet. If you find old cast iron at a yard sale, all the better.
Prepare a wood fire in the chimenea. Don't use briquettes or lighting fuel of any kind. Start your fire with shavings or newspaper. If necessary, place an extra pan (a cheap aluminum pizza pan) underneath your cast iron pan to insulate the bottom. Fire or flare tiles are an other option for tempering the heat. Be aware that you're baking at a very high temperature. Protect yourself with elbow-length oven mitts and keep an eye on your baking. It will take some practice, but it will be worthwhile in the end. Nothing beats the flavor of a wood-seasoned pizza or flatbread.
Tools:
Professional oven mitts, long stainless steel tongs, large pizza wheel, baking stone or BBQ flare tiles, cast iron pan or griddle (Lodge makes a great line), cooking grill (if not available from chimenea supplier).
Sources:
Chimeneas: Sheridan Nurseries
Enjoy.
Marcy Goldman
From Reggie Dwork
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* Exported from MasterCook *
Cinnamon Chip Loaf
Recipe By :King Arthur
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Fruit & Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- For 1 1/2-Pound Loaf
1 cup less 1 tablespoon water
2 teaspoons vanilla
1 egg
2 tablespoons butter or margarine
2 tablespoons non-instant dried milk
1 teaspoon cinnamon
1 1/4 teaspoons salt
1/2 teaspoon baking powder
2 tablespoons sugar
2 1/2 teaspoons instant yeast
3 cups King Arthur Unbleached All-Purpose Flour
3/4 cup cinnamon chips
Place all of the ingredients except the cinnamon chips into the pan of your
machine, program for raisin or mixed bread, and press Start Add the chips at
the signal. (If your machine doesn't have an "add-in" cycle, program it for
basic or white bread, and add the chips about 5 minutes before the end of the
final kneading cycle.)
Yield: 1 loaf.
From NorthStarKennels@aol.com
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NOTES : This bread tastes like a warm-from-the-oven cinnamon bun -- without the fuss
of rolling and cutting.
this is the most wonderful bread ever, great texture, thanks to KA
* Exported from MasterCook *
Cinnamon Chip Loaf #2
Recipe By :King Arthur
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Fruit & Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- For 2-Pound Loaf
1 cup water
2 teaspoons vanilla
1 egg
3 tablespoons butter or margarine
3 tablespoons Baker's Special Dry Milk or nonfat dried
milk
1 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 teaspoon baking powder
3 tablespoons sugar
1 tablespoon instant yeast
4 cups King Arthur Unbleached All-Purpose Flour
1 cup cinnamon chips
Place all of the ingredients except the cinnamon chips into the pan of your
machine, program for raisin or mixed bread, and press Start Add the chips at
the signal. (If your machine doesn't have an "add-in" cycle, program it for
basic or white bread, and add the chips about 5 minutes before the end of the
final kneading cycle.)
Yield: 1 loaf.
From NorthStarKennels@aol.com
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NOTES : This bread tastes like a warm-from-the-oven cinnamon bun -- without the fuss
of rolling and cutting.
this is the most wonderful bread ever, great texture, thanks to KA
* Exported from MasterCook *
Cinnamon Chip Loaf #3
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit & Spice Breads Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- For 1 1/2 -Pound Loaf
1 cup less 1 tablespoon water
-- [I needed only 3/4 cup]
2 teaspoons vanilla
1 egg
2 tablespoons butter or margarine -- [softened]
2 tablespoons non-instant dried milk
1 teaspoon cinnamon
1 1/4 teaspoons salt
-- [measured & set aside]
1/2 teaspoon baking powder
2 tablespoons sugar
-- [3 next time]
2 1/2 teaspoons instant yeast -- *
3 cups King Arthur Unbleached All-Purpose Flour
-- [12 ozs + 1-2 ozs extra]
3/4 cup cinnamon chips -- **
In a medium bowl mix 2 cups of flour, the yeast, dried milk, sugar, cinnamon, and baking powder. Pour these dry ingredients into the electric mixer bowl. Insert paddle attachment and mix on low speed until well incorporated. Add in the vanilla, egg, and butter. Slowly pour in the water. Start with 3/4 cup. Mix on low speed until you have a nice batter. Turn off machine and allow the mixture to "work" for about 20 minutes.*** Switch to the dough hook and add in the salt and a little more flour. Knead for 3 minutes. Shut off machine for 2 minutes then knead again for another 3 minutes, adding more flour if dough is too slack. (On the other hand, if dough is way too dry add a tad more water, a tablespoon at a time). Shut machine off and rest the dough another 2 minutes. Knead again for 3-4 minutes, now adding in the cinnamon chips a little at a time until all are incorporated. Stop machine, remove dough and place on a greased work table. Knead the dough just enough to insure that chips are well distributed. Place dough in a greased bowl, cover and allow to rise (about an hour or so). Knock down the dough and allow it to rest 10 minutes. Shape and place in a well greased 8 x 4 x 3 loaf pan. Cover and allow to proof (30-45) minutes. Dough should rise a scant inch over rim of pan.
Meanwhile, preheat oven to 350F.
Options before baking: Slash top with a cross before placing into oven. You might also glaze the top with a mixture of 1 small egg, lightly beaten with 2 tablespoons water. This will give the bread a beautiful golden shine.
Bake the bread for about 50 minutes, tenting after 40 minutes if it becomes too brown.
Should you not use the egg/water mixture before baking, brush the baked loaf with softened butter when you remove it from the oven.
Remove bread from pan and allow to cool slightly on a wire rack, if you can wait that long....It's good warm slathered with butter and I bet delicious lightly toasted.
*I used KA's Fermipan Brown Instant Yeast KA 1125 1 lb $4.50
** KA 1604 1 lb 3.95
***I always rest my dough for 15-20 minutes. This isn't crucial, it's just
the way I learned.
From "Joni Repasch"
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NOTES : Joan submitted a wonderful recipe a few weeks ago for Cinnamon Chip Loaf. Just made it myself (the smaller of the two loaves) and it is wonderful. In case some of you don't have a bread machine don't despair, you can make it by hand or as I did in my KA mixer. King Author Flours sells the cinnamon chips and also cappuccino chips. Next I'll try this recipe using the latter chips with a tablespoon of espresso power or cappuccino mix.
Here are the ingredients I used and the method:
* Exported from MasterCook *
Cinnamon Chip Loaf #4
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit and Spice Breads Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- For 2-Pound Loaf
1 cup water
2 teaspoons vanilla
1 egg
3 tablespoons butter or margarine
3 tablespoons Baker's Special Dry Milk
-- or nonfat dried milk
1 teaspoon cinnamon
1 1/2 teaspoons salt
1/2 teaspoon baking powder
3 tablespoons sugar
1 tablespoon instant yeast
4 cups King Arthur Unbleached All-Purpose Flour
1 cup cinnamon chips
In a medium bowl mix 2 cups of flour, the yeast, dried milk, sugar, cinnamon, and baking powder. Pour these dry ingredients into the electric mixer bowl. Insert paddle attachment and mix on low speed until well incorporated. Add in the vanilla, egg, and butter. Slowly pour in the water. Start with 3/4 cup. Mix on low speed until you have a nice batter. Turn off machine and allow the mixture to "work" for about 20 minutes.*** Switch to the dough hook and add in the salt and a little more flour. Knead for 3 minutes. Shut off machine for 2 minutes then knead again for another 3 minutes, adding more flour if dough is too slack. (On the other hand, if dough is way too dry add a tad more water, a tablespoon at a time). Shut machine off and rest the dough another 2 minutes. Knead again for 3-4 minutes, now adding in the cinnamon chips a little at a time until all are incorporated. Stop machine, remove dough and place on a greased work table. Knead the dough just enough to insure that chips are well distributed. Place dough in a greased bowl, cover and allow to rise (about an hour or so). Knock down the dough and allow it to rest 10 minutes. Shape and place in a well greased 5x9x3 loaf pan. Cover and allow to proof (30-45) minutes. Dough should rise a scant inch over rim of pan.
Meanwhile, preheat oven to 350F.
Options before baking: Slash top with a cross before placing into oven. You might also glaze the top with a mixture of 1 small egg, lightly beaten with 2 tablespoons water. This will give the bread a beautiful golden shine.
Bake the bread for about 50 minutes, tenting after 40 minutes if it becomes too brown.
Should you not use the egg/water mixture before baking, brush the baked loaf with softened butter when you remove it from the oven.
Remove bread from pan and allow to cool slightly on a wire rack, if you can wait that long....It's good warm slathered with butter and I bet delicious lightly toasted.
*I used KA's Fermipan Brown Instant Yeast KA 1125 1 lb $4.50
** KA 1604 1 lb 3.95
***I always rest my dough for 15-20 minutes. This isn't crucial, it's just
the way I learned.
From "Joni Repasch"
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* Exported from MasterCook *
Cinnamon Sour Cream Coffee Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 1/4 cups sugar
2 large eggs
2 cups flour -- sifted *
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla
3/4 cup nuts -- **
1 teaspoon cinnamon -- ***
2 tablespoons sugar
1 cup sour cream
* (I first SPOON the flour into the cup, not scoop it up)
** (I always toast them, and add lots more)
*** (really pungent stuff from Penzey's: Vietnam; China Cassia)
Grease and flour a bundt pan.
Cream together butter and sugar. Add eggs and beat till smooth. Add sour cream and mix till smooth.
Sift together flour, soda, and baking power, and add gradually to the batter.
Add vanilla.
Mix together the nuts, cinnamon, and sugar.
Put half the batter in the prepared pan, sprinkle with half the streusel, and repeat with the rest. OR--put some whole nuts in the bottom of the pan, then some of the streusel, half the batter, more streusel, and the other half of the batter.
Two sets of baking instructions (and I don't know if there's any difference in the product): (1) Bake 50 minutes at 350° F. or (2) Put in a cold oven, set at 350°, and bake 55 minutes or more. Test for doneness; it may not look done.
From "Judy Mayberry"
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NOTES : This is the straight recipe in which I accidentally doubled the sour cream, and it was a hit.
---
Sorry for the ambiguity, all. The recipe as shown was the original (what
I called "straight") recipe, and when I doubled it I dumped in the whole
pint by accident.
* Exported from MasterCook *
Cornbread Stuffing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Daily Bread Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- (4 to 4 1/2)
2 cups yellow corn meal
1 1/2 tablespoons dried mince onions
1 teaspoon poultry seasoning
1/2 cup chopped celery
1/2 cup granulated sugar
2 teaspoons salt
2 packages active dry yeast
-- (4 1/2 teaspoons)
1/4 cup lightly salted butter or margerine -- at room temperature
2 cups hot water
-- (about 130 degrees F)
1 large egg
1) In the large bowl of an electric mixer, mix 1 1/2 cup of flour and the 2 cups corn meal, sugar, salt and yeast, minced onion, poultry seasoning and chopped celery. Add butter.
2) Pour in the hot water and beat 2 minutes at medium speed, scraping bowls occasionally with a rubber spatula. Add the egg and 1 1/2 cups more flour, or enough to make a thick batter. When smooth, beat 2 minutes longer at high speed.
3) With a spoon, gradually stir in just enough of the remaining flour to make a soft dough.
4) turn out the dough onto a well floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth, adding only as much flour as needed to prevent dough from sticking. This dough will be a little shaggy.
5) shape dough into a ball, cover with bowl turned upside down, and let stand for 20 minutes.
6) uncover dough, punch down. At this point you can refrigerate it or you can bake it. Since I crumble it up when I make dressing, I put it in a loaf pan. and allow it to rise for about an hour
7) heat oven to 400 degrees F. If you refrigerated the dough, allow the dough to come to room temperature (about 1/2 hour) before baking. Bake at 400 degrees for 25-35 minutes or until when thumped, it sounds hollow.
From Robin91783@aol.com
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NOTES : I usually make bread and cornbread to create turkey dressing but I found an easier way which involves corrupting my favorite roll recipe from the Redbook Breadbook
I usually end up adding more stuff to the dressing when I make it - sausage, turkey drippings, other seasonings.
I got the original idea from a King Arthur recipe but I lost it and made up my own that seems to work okay...
* Exported from MasterCook *
Cranberry Fruit Nut Bread #2
Recipe By :Ocean Spray
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cups fresh cranberries -- chopped
1/2 cups chopped nuts
1 tablespoon grated orange peel
2 cups flour (all purpose)
1 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 shortening
1 beaten egg
3/4 cups orange juice
This recipe is from the back of the Ocean Spray cranberry package and is a great way to use up that last cup of cranberries.
You can also turn this recipe into a batch of muffins, just raise the heat to 375F and reduce the time according to your oven.
Grease and flour a 9 x 5 loaf pan. Mix together prepared berries, nuts, and orange peel. Set aside. Mix dry ingredients. Cut in shortening. Stir in OJ and egg, mixing just to moisten. Fold in cranberries, nuts and orange peel. Spoon into prepared pan. Bake about 60 minutes at 350F or until tester comes out clean. Cool 15 minutes. Remove from pan and cool completely.
PS: Left over cranberry sauce is delicious in baked acorn squash or (if you're a squash hater) use it as a topping on whole grain pancakes!!
From "Carolyn Hollenbeck"
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* Exported from MasterCook *
Cranberry Orange Loaf
Recipe By :www.cooksRecipes.Com
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Fruit and Spice Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Grated rind of one orange
1 1/2 cups sliced cranberries -- fresh or frozen
1/2 cup chopped pecans or walnuts
1/4 cup butter
1 cup sugar
1 egg
3/4 cup orange juice
Makes a great gift during the holidays!
Preheat oven to 350F (175C). Grease a 9 x 5 x 3-inch pan; set aside. In a medium bowl, combine flour, baking powder, soda, and salt. Stir in orange rind, cranberries, and nuts. Set aside. In a large bowl, cream butter, sugar, and egg with electric mixer until smooth. Blend in orange juice. Stir in flour mixture, stirring until just combined.
Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store. Makes 1 loaf.
I live in Mexico and we can't buy fresh or frozen cranberries down here. We do have canned ones. So what I did in this recipe was just subtituted one can of whole berry Cranberry Sauce for the sliced fresh Cranberries. (I didn't do the Orange zest either) It came out surprisingly good. I am going to keep the recipe and make it often in the future.
I download the original from www.cooksRecipes.Com and they have about 8 other bread/muffin recipes with cranberries.
From "Griffin Software"
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* Exported from MasterCook *
Cranberry Swirl Coffee Cake
Recipe By :American Country Inn Bed and Breakfast Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Sweet Breads & Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine -- softened
1 cup sugar
2 eggs -- well beaten
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp almond extract
1 whole cranberry sauce -- (8 oz)
1/2 cup chopped walnuts
Here is a recipe from The American Country Inn Bed and Breakfast Cookbook, by Kitty and Lucian Maynard, which may fill the bill for your cranberry sauce excess. I have yet to try it, so I cannot vouch for its deliciousness but it sounded good to me.
Cream butter and sugar together, add eggs, beat well. Mix dry ingredients together, and add alternately with sour cream to butter mixture. Add extract. Place 1/2 of batter on bottom of greased tube pan. Swirl 1/2 of cranberry sauce over batter. Sprinkle with half of walnuts. Repeat layers. Bake at 350F 55 - 60 minutes.
You might be able to freeze the sauce, or use in place of jam for a crumb-bar type cookie. I think a yeast bread would be weighed down by the addition of the sauce, unless maybe it was rolled up as a filling, cinnamon-roll style or some such. Hey-that might be good, with some cream cheese icing on top....Darn, now I'm hungry again.
From "Amy A. Smereck"
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* Exported from MasterCook *
Cream Biscuits
Recipe By :James Beard's Beard On Bread
Serving Size : 1 Preparation Time :0:00
Categories : Breads: Quick & Muffins Daily Bread Mailing List
Rolls Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 tsp. salt
1 tablespoon baking powder
2 tsp. sugar
1 carton heavy cream -- (8 oz.) (1 cup)
-- or whipping cream
Mix the dry ingredients together and add the cream. Turn dough out onto a bread board when it won't stir anymore and knead for a minute or two, until the dough holds together and all of the flour mixture is absorbed. Roll out to about 3/4 inch thick and cut into biscuits. Bake at 425 degrees for 15-18 minutes, or until lightly browned.
I took the plunge and fed my starter the potato water. It bubbled away happily all afternoon. I am looking forward to the next batch of pancakes to see if the flavor was affected, but in the meantime, it smells good.
From Kejah@aol.com
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NOTES : Some time ago I posted a recipe disliked by my daughter Angela because of its "funky" ingredients. This recipe is one of the seemingly few things I bake of which she approves. Not only does she like these biscuits, she dearly loves them and it wouldn't be Thanksgiving for her without 'em. They are easy and delicious.
* Exported from MasterCook *
Crispy Crust Pizza
Recipe By :July 1989 issue of Good Housekeeping
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Pizza & Calzones
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cups. yellow cornmeal
2 cups. flour -- about
3/4 cups. cold water
2 tablespoons olive or salad oil
1 large onion -- minced
1/2 teaspoon dried basil
1/2 teaspoon salt
About 1-1/4 hours before serving:
Put cornmeal and 2 c. flour into a medium bowl. Gradually stir in water. Knead dough with hand for 2 minutes or until smooth. cover bowl with plastic wrap and let rest 15 minutes. While dough is resting, in a 10" skillet over medium heat, cook onion, basil and salt in oil until onion is tender.
Preheat oven to 425 degrees F. Turn dough onto floured surface; knead about 2 minutes until dough is not sticky, adding more flour if needed. With floured rolling pin, roll dough into 12" round. Spread onion mixture over dough; fold in half, then in half again. Pinch to seal edges. Roll into 14" round - edge will be irregular.
Place on large baking stone or cookie sheet. Bake 15 minutes. Remove from oven and arrange sauce and toppings of your choice on top. Bake an additional 15 minutes or until crust browns and cheese is bubbly.
***********************
This recipe is easy to experiment with. Try adding more/different herbs to the onions or to the crust, or cook it on the grill. Do the final rolling on lightly oiled foil. Oil the top of the crust and put it, top side down, on the grill. Close cover and take off grill when the crust is lightly browned on the bottom, placing it bottom side up on a pan or the foil. Add sauce and toppings, return to the grill and cook with cover down until crust is baked and cheese is melted.
From Sarah Villeneuve
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NOTES : I clipped this from the July 1989 issue of Good Housekeeping and have enjoyed it - in various forms - ever since. I've included only the crust recipe, since that's the only part of the recipe that I use.
* Exported from MasterCook *
Dot's Beer Bread
Recipe By :At Grandmother's Table
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads: Quick & Muffins
Daily Bread Mailing List Whole Grain & Cereal Breads
Yeast Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup raw sunflower seeds -- (optional)
-- or cooked rye grain
-- or cooked oatmeal
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole wheat flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup molasses
1 can beer -- (12-ounce)
"To dry ingredients, you may add 1/2 cup raw sunflower seeds, or 1/2 cup cooked rye, or 1/2 cup cooked oatmeal, or anything else that won't absorb much liquid. Mix all ingredients well (I usually mix the dry ones first). Put into greased loaf pan. Bake about an hour at 400. Test for doneness with wooden toothpick - it often looks done when it isn't. You can play with this recipe, so long as you keep the 2 1/2 cups of flour (and the baking powder and soda) and the beer constant. If you want it less sweet, cut down on the sugar. The smaller portions of flour may be varied as you wish: 1 cup soy, no whole wheat; all whole wheat; or rye can be put in instead. Standard loaf pan is OK. If you can find a smaller one, you'll get a little better shaped loaf, but the quality of the bread is the same. If you want to wait, I'll bring you an extra loaf pan at Thanksgiving."
At Grandmother's Table: Women Write about Food, Life, and the Enduring
Bond Between Grandmothers and Granddaughters Edited by Ellen Perry Berkeley
(Fairview Press: 2000)
From Ellen
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NOTES : More than food, my grandmother (Dortha Juanita Gans Thomas 1907-1988) craved the conversation and sense of connection that came with company. She had little patience for cooking, and little confidence in her abilities in the kitchen. The easier a dish was to cook, the better: It was more likely to turn out well, and she was able to move more quickly into the living room where the others were sitting and talking. Dot's beer bread is healthful and easy, a favorite recipe by all accounts. And a family story tells how Dot - A Church of the Brethren teetotaler - endured embarrassment each time she purchased the necessary beer.
The recipe is printed just as it appears on the blue recipe card my grandmother gave to my aunt.
* Exported from MasterCook *
Double Nut Biscotti
Recipe By :Glorious Liqueurs, Mary Aurea Morris
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
-- more if needed
1/2 cup ground almonds
1 cup sugar
2 extra large eggs
1/4 cup dark rum
1/4 cup amaretto
-- or nocello
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup walnuts
1 cup blanched almonds -- whole
Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing.
From "Sue & Sam"
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* Exported from MasterCook *
Easy French Bread
Recipe By :Breadman
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads Daily Bread Mailing List
International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- 2 Lb Loaf: -- (1 1/2 Lb Loaf):
1 1/3 cups Water -- (1 C + 2 Tbsp)
2 Tbsp Olive Oil -- (1 Tbsp)
1 1/2 Tsp Salt -- (1 Tsp)
2 Tbsp Sugar -- (1 1/4 Tbsp)
4 cups White Bread Flour -- (3 1/4 C)
1 1/2 Tsp Active Dry Yeast -- (1 1/4 Tsp)
Reggie Note: Conversion of 1 1/4 Tbsp = 1 Tbsp + 3/4 tsp)
Put all ingredients into the baking pan of your particular machine in the order recommended by the machine manufacturer's directions. Select the crust color your prefer (I chose light) and push "Start".
This turned out wonderful!! Taste, aroma, texture were very nice.
We also made this using the time delay and it was very nice to wake up to the aroma of freshly baked bread. We used the programmable setting adding 5 min onto the preheat and 5 min to the first rise. It was perfect!!
Again we made this using the pause feature ... to add basil and ground rosemary. It was again a totally different loaf, but the texture, flavor and aroma were heavenly.
Tested for you by Reggie & Jeff Dwork
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NOTES : Next we make a 2 lb loaf of Easy French Bread. We used the delay baking to
see how that will work out. Made the recipe exactly as written this
time. It turns out very, very good!! The texture was quite good.
Another day we make another 2 lb loaf of the same Easy French Bread recipe
and use the programmable abilities of the machine. We set it up to have a
delayed start also. The machine is very easy to program. Even more so
then the Zo I used at Lora's house a few years ago when they were first
out. We added 5 minutes to the preheat and 5 minutes to the 1st rise. The
texture of this was even better then the first loaf of Easy French Bread we
made.
* Exported from MasterCook *
Festive Eggnog Wreath
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Food Processor Holidays & Gifts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
WREATH
3 Tablespoons warm water
1 teaspoon sugar
1 package yeast -- (1 Tablespoon)
---
3 3/4 cups bread flour
3 Tablespoons butter
1 1/2 teaspoon salt
2 tablespoons sugar
3/4 teaspoon nutmeg
-- (preferably freshly ground)
---
1 cup dairy eggnog
-- (may need 2 Tablespoons more)
1 teaspoon vanilla
1/2 teaspoon almond extract
---
TO COMPLETE:
1 egg white
1 Tablespoon water
coarse sugar
-- (pearl sugar can be ordered from King
-- Arthur and is beautiful)
sliced almonds
10 candied cherries -- halved
1. Combine yeast, 1 teaspoon sugar and warm water. Let stand while measuring the rest of the ingredients.
PROCESSOR METHOD: Place dough blade in workbowl. Add flour, butter, salt, remaining sugar and nutmeg. Pulse. Stir together the eggnog with the extracts. Set aside. Turn machine on and pour the yeast in through the small feed tube. Without stopping the machine, pour in the eggnog mixture in a slow steady stream. Add the extra 2 Tablespoons eggnog, if needed, to pull the dough together into a ball. Let ball revolve about 30 times in the workbowl to fully knead it.
Place dough in an oiled bowl or a plastic bag and set in a warm place to rise. NOTE: sweet, rich doughs often take longer to develop, perhaps 75-90 minutes to double--watch to see how yours acts.
MIXER OR HAND METHOD: Put proofed yeast in a large bowl. Add eggnog, extracts and melted butter. Stir to combine. Add nutmeg and salt. Add half of the flour and beat for 2 minutes. Add half of remaining flour and beat again for 2 minutes. Empty remaining flour into the dough. Knead dough for about 8 minutes. Dough should be soft but not overly sticky. Set in warm place until doubled. See NOTE above.
BOTH METHODS: Spray smooth work surface with non-stick pan spray. Spray a large cookie sheet. Empty risen dough out onto sprayed area and shape into a roll about 22-24 inches long. Cut this roll in half, lengthwise. Starting in middle, working to both ends, lap the 2 long pieces over and over each other to form one long twisted rope shape. Lift rope onto cookie sheet. Shape rope into a round wreath, joining a top twist from one end to a bottom twist from the other end. Repeat with other 2 ends. Cover loosely with sprayed plastic wrap and set aside to double in size. BEFORE DOUGH FINISHES DOUBLING, PREHEAT OVEN TO 375 DEGREES.
Whisk egg white and water together. When dough has doubled, brush with egg white mixture then sprinkle first with sliced almonds and then the coarse sugar. Stick halves of the candied cherries, firmly, around as you like. BAKE FOR 25-30 MINUTES. Transfer to rack to cool. Cover when cooled
Serve with EGGNOG BUTTER
Beat with mixer until smooth and fluffy: 1 stick unsalted butter (important that it be unsalted), 1/3 cup eggnog, 1/2 teaspoon vanilla, 1/2 teaspoon nutmeg, 2 Tablespoons powdered sugar, 1 teaspoon lemon juice. NOTE: This mixture takes a long time to get smooth---i.e., 5-6 minutes. Keep beating and it will come together nicely. Mound in a bowl and refrigerate at least 30 minutes before serving as a spread for slices of the wreath.
From "G. Martin"
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NOTES : Many processors will not handle bread dough successively--from experience
I know the Cuisinart brand will---both the older models and the new one
that just came out. I have the older model and have made hundreds of
loaves with it.
The recipe is great for the coming holiday season.
* Exported from MasterCook *
Four Methods For Producing Yeast Doughs
Recipe By :www.betterbaking.com/
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Daily Bread Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*****
Methods and tips
Four methods for producing yeast dough
Bread dough or any yeast dough for that matter, can be made in a number of ways - depending on what you have on hand in the way of appliances and your preference or inclination. I use something recommended by many Parisian bakers called the "autolyse". In this method, the dough is mixed into a soft mass, then allowed to rest for 10 to 12 minutes. In this rest, the dough changes its nature - miraculously. After that, it is easier to handle the dough and you will find you do not have to add as much flour to prevent it from sticking. I have incorporated autolyse in the hand, the dough hook & mixer, and bread machine methods.
Remember, all roads lead to Rome and don't get caught up with one method. Given a choice, I would go with hands-on any day. However, some days, better to let the bread machine make the pizza dough and concentrate on something else. The food processor, which is useful for a number of baking duties, is fourth on my list of preferred methods. It does an adequate job but the dough usually produces a dense crumb. Some people swear by it for wet, slack, French doughs but I prefer hands-on, dough hook and bread machine - in that order.
By hand: For this method, you can use either all-purpose flour, all bread flour, or a mix of both. Place water and a pinch of sugar (usually called for in recipe) in a large bowl. Stir in yeast and allow it to sit a moment until it looks dissolved or swells. Stir in any other ingredients (eggs, oil for instance) and flour. When mixture can no longer be stirred by hand, begin kneading, on a lightly floured work surface. Dust in more flour, conservatively, as required. After five minutes - STOP. Let dough rest ten minutes. Then resume kneading, another five minutes until dough is smooth, supple and elastic. Slap it around during this time as well - it helps the dough get into shape! Place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe. Dough hook and mixer: Place water, a pinch of sugar and yeast in bowl of electric mixer fitted with the paddle attachment. Let mixture sit until yeast swells or looks dissolved. Stir in salt, fat or oil and most of flour and using the paddle, on slow speed, mix to make a soft mass of the dough. Stop and allow dough to rest ten minutes. Stir in remaining flour and attach dough hook. Knead, on slow speed about five to 8 minutes, depending on recipe and dough, until dough is smooth and clears the sides and bottom of work bowl. Dust in flour as required to achieve this. Remove dough from work bowl and knead briefly by hand on a lightly floured work surface. Place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe.
Bread machine: Add ingredients to machine bread pan in order given or as per machine instructions. Program on 'dough' mode. Allow dough to mix about four minutes or so until a soft mass forms. Turn machine off and let dough rest ten minutes. Reset machine to 'dough' mode. Dust in flour, if you think dough is too sticky (it should clear the bottom of the bread pan). A soft, supple dough is easier to work with so take care not to make a springy or heavy dough. Let dough rise in machine. When it is ready, proceed with recipe instructions.
Food processor: Place water, sugar, yeast, salt, and fat called for in recipe (oil or solid fat - or none) in bowl of food processor and pulse to dissolve sugar and salt. Stir in most of flour called for in recipe and process until a soft ball forms. Remove from machine and knead briefly, by hand, on a lightly floured surface. Allow to rest a moment. Then place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe.
For ALL doughs after they have risen:
Deflate dough very gently before using and allow dough to rest 15 minutes before proceeding to next step (dough likes a rest in between any sort of handling). Alternately, refrigerate dough in an oiled plastic bag for up to two days, deflate as you see fit - to allow trapped gases to escape.
From Reggie Dwork
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* Exported from MasterCook *
French Cornmeal Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Hand Made International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups bread flour
1/2 cup cornmeal
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons instant yeast
2 tablespoons olive oil
1 1/3 cups water
Joni Repasch wanted to know how I fared with hand kneading this recipe that
Reggie posted in bread machine format. Here's how and what I did:
Mix all dry ingredients thoroughly and then stir in olive oil and water. Turn out on a lightly floured surface and knead until the dough passes the "stick-your-finger-in-it" test. Place in an oiled bowl, cover, and let rise for 1-1/2 to 2 hours. Punch down and let rise for another hour. Preheat oven to 450F with a baking stone. Punch down and shape into a boule. Let rise for 30 minutes while oven is cranking up. Slash and spray top of dough (I sprinkled some ground thyme on top). With a peel, slide onto stone, spray oven with water, and turn heat down to 400F. Bake for 35 to 40 minutes or until the bread's interior temperature is 190F and crust is golden brown. Cool on rack for at least 45 minutes before slicing. Note: I find that this bread has somewhat of a cake-like consistency. I didn't care for it too much as a dinner bread (dipped in olive oil), but it was great this morning when I toasted it.
From TheGuamTarheels@webtv.net (The Ol' Tarheel)
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* Exported from MasterCook *
French Cornmeal Bread #2 *Modified
Recipe By :Breadman
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Breads International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- 2 Lb Loaf:
1 1/3 cups Water
2 Tbsp Olive Oil
1 1/2 Tsp Salt
2 Tbsp Sugar
3 1/2 cups White Bread Flour
1/2 cups Medium-Grind Cornmeal
1 1/2 Tsp Active Dry Yeast
Put all ingredients into the baking pan of your particular machine in the order recommended by the machine manufacturer's directions. Select the crust color your prefer (I chose light) and push "Start".
We used the delay time setting and awoke to the incredible aroma of fresh bread baking. What a special treat to have this bread in the morning. It was excellent with a very good texture and nice crunchies that both Jeff and I love. It is very good toasted and plain ... did try it toasted with margarine but I wasn't too fond of it that way. I like the taste of bread plain or toasted and plain. I am not too fond of added flavors messing up the wonderful flavor of bread.
Tested for you by Reggie & Jeff Dwork
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NOTES : So we continue to try out another recipe. I decide to use the Easy French
Bread basic recipe but cut back the flour to 3 1/2 C and add 1/2 C med
grind cornmeal ... I called it the French Cornmeal Bread. We did another
delay time setting and awoke to the incredible aroma of fresh bread
baking. What a special treat to have this bread in the morning. It was
excellent with a very good texture and nice crunchies that both Jeff and I
love. It is very good toasted and plain ... did try it toasted with
margarine but I wasn't too fond of it that way. I like the taste of bread
plain or toasted and plain. I am not too fond of added flavors messing up
the wonderful flavor of bread.
* Exported from MasterCook *
Garlic-Cheese Baking Powder Biscuits
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Cheese & Meat Breads
Daily Bread Mailing List Hand Made
Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups Flour
1/3 cup Vegetable Shortening
3/4 teaspoon Salt
2 1/2 teaspoons Baking Powder
3/4 cup Milk
1/2 cup Cheddar Cheese -- shredded
topping:
1/4 cup Butter or Margarine
1/8 teaspoon Garlic Powder
Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450F for 12-15 minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic powder into it (Can be done in the microwave on low heat). Brush onto tops of baked biscuits, then serve biscuits warm with meal.
From Reggie Dwork
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* Exported from MasterCook *
German Christmas Bread #2 (Stollen)
Recipe By :Betty Crocker International Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Fruit & Spice Breads Hand Made
Holidays & Gifts International Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup diced citron
1/2 cup raisins
1/4 cup candied diced orange peel
1/4 cup brandy or rum
1 package active dry yeast
1/4 cup warm water
-- (105 to 115 degrees F)
1/2 cup lukewarm milk
-- (scalded -- then cooled)
1/2 cup margarine or butter -- softened
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs
4 cups all-purpose flour -- (4 to 4 1/2)
1/2 cup chopped blanched almonds
1 tablespoon finely shredded lemon peel
2 tablespoons margarine or butter -- melted
Powdered sugar
2 stollens
Mix citron, raisins, orange peel and brandy; let stand at least 1 hour. Drain; reserve brandy. Dissolve yeast in warm water in large bowl. Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated sugar, salt, nutmeg, eggs and 2 cups of the flour. Beat until smooth. Stir in brandied fruit mixture, almonds, lemon peel and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up . Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; divide into halves. Press 1 half into an oval, about 10 x 7 inches. Brush with melted margarine. Fold lengthwise in half; press folded edge firmly. Place stollen on greased cookie sheet. Repeat with remaining dough. cover; let rise until double, 45 to 60 minutes. Brush with melted margarine. Heat oven to 375F. Bake until golden brown, 20 to 25 minutes. Brush with melted margarine; sprinkle with powdered sugar.
Notes from Ruth:
This bread takes a long time to rise since it is so rich. I give it a lot more time than the recipe. Go shopping.
If you are going to the trouble to make something special, use butter, not margarine. It's worth it.
I skip the powdered sugar--too messy.
From the Betty Crocker International Cookbook, Random House, copyright 1980
From Paul and Ruth Provance
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NOTES : The Germans have many recipes for Stollen; this one, from Dresden, contains fruit, nuts and rum or brandy, and is one of the best-known of Germany's Stollen recipes.
* Exported from MasterCook *
Helpful Tips On Baking Bread
Recipe By :Rose Levy Beranbaum
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Miscellaneous & Tips
Amount Measure Ingredient -- Preparation Method
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*****
The greatest problem people have with bread baking is the yeast. If the liquid added to the yeast is too hot or too cold, it will kill it. With the advent of SAF--instant yeast--this problem is eliminated because there is no need to proof it. The yeast is added to the flour with room temperature water and does not need to be dissolved first in liquid. It is available at specialty stores and by mail order from King Arthur (call 800-827-6836 or see www.kingarthurflour.com).
It is also reassuring to know that if time does not allow you to complete the bread dough risings as specified, it's fine to deflate the dough, place it in a bowl and cover it (or wrap it in plastic wrap or a resealable plastic bag) and refrigerate it for several hours, overnight or even for as long as two days before finishing the rising and baking.
Optional ingredients such as barley malt and citric acid result in a slightly higher rise. They are available locally at some grocery stores or by mail order from King Arthur Flour (see above).
The recipes here include instructions for baking with baking sheets, but a good quality baking stone and a peel--a wood paddle used to slide the bread onto the stone--are also great aids to the home baker.
Store baked bread at room temperature or in the freezer and defrost to room temperature or reheat it. Do not refrigerate it: The starch in the flour crystallizes when cold.
A sure way to know what is going on inside the bread and ensure that it is fully baked is to insert an instant thermometer into the center. It should read 190 degrees when done.
* High-gluten flour will produce the chewiest bagels, but bread flour will also make a good product. King Arthur's special bread flour results in a better rise for the rye bread.
* Store rye flour and caraway seeds in the refrigerator.
* Allow the water used to make bread dough to sit uncovered overnight to dissipate the chlorine or use bottled water.
Rose Levy Beranbaum's most recent book is The Pie and Pastry Bible (Scribner, 1998). She wrote for Food in July about blueberry pie.
2000 The Washington Post Company
Source: The Washington Post, November 8, 2000
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* Exported from MasterCook *
Herbed Whole Wheat Pizza Dough
Recipe By :Heather Reseck
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Bread-Bakers Mailing List
Hand Made Pizza & Calzones
Whole Grain & Cereal Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups water -- plus
2 tablespoons warm water -- (13 oz.)
2 tablespoons olive oil
1 1/2 teaspoons salt
2 cups whole wheat bread flour -- plus
2 tablespoons whole wheat bread flour
2 cups unbleached bread flour
2 tablespoons vital wheat gluten
1 1/2 teaspoons instant yeast
-- or 2 1/4 teaspoons active dry yeast
1 tablespoon Italian seasoning mix
-- or 1 tsp dried chives
-- and 1 tsp basil leaves
-- and 1 tsp oregano leaves
Here's my favorite whole wheat pizza dough that I've developed for a forthcoming cookbook emphazing delicious, nutritious, and expeditious vegetarian cooking. If you have any suggestions for improvement, I'd love to hear them.
Use this whole wheat dough for calzones and braided breads, too. Preparation Time: 5 minutes
Bread Machine Time: 1 1/2-2 hours
Makes: 2 1/4 pounds dough; 2 (14-inch) thin-crust pizzas
Place ingredients in bread machine in order recommended by manufacturer. Select dough cycle and press start. Check dough after 5 minutes of kneading, and adjust water or flour as necessary to achieve a soft ball. When dough cycle is completed, follow recipe for Whole Wheat Pizza.
Nutrition Facts per serving (1/16): 130 cal;. 2.5 gm total fat (0 gm sat. fat), 0 mg. chol., 220 mg sodium, 24 gm carbo., 2 gm fiber, 1gm sugars, 4 gm pro. Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 8% iron. Diabetic Exchanges: 1 1/2 breads
Hand-Kneaded Method: Stir ingredients together in a mixing bowl. Knead on a lightly floured surface until smooth and elastic, about 7-10 minutes, adding as little flour as possible. (Coat hands with cooking spray to prevent sticking.) Preheat oven to 200F degrees and turn off. Place dough in large heat-proof bowl, and cover with a damp towel. Place bowl with dough in warm oven until dough has doubled (about 1 hour, or 1 1/2 to 2 hours at room temperature).
Standing Mixer Method: Combine ingredients in the bowl of standing mixer. Knead on low speed with a dough hook about 5-7 minutes or until elastic. Follow remainder of hand-kneaded directions.
Pizza Dough Mix: Store dry ingredients except for yeast in a resealable bag at room temperature up to 1 month, or refrigerate or freeze up to 3 months.
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